Optimization of Solid State Fermentation to Improve the Degree of Hydrolysis Soybean Meal Protein

Abstract:

In this study, the optimization of soybean meal by solid state fermentation was investigated using temperature of start, the ratio of material to water and inoculums concentration. This work showed that temperature and moisture are the factors that most strongly influence SSF by Bacillus subtilis BS-GA15 using soybean meal as substrate. The growth conditions that optimize degree of hydrolysis production are temperature of start at 30 °C, soybean meal and water at a ratio of 1:1.0(w/w), and inoculums concentration at 10%. In optimum conditions degree of hydrolysis of 13.14% was obtained.

• Periodical: Advanced Materials Research (Volumes 690-693)
• Pages: 1239-1242
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.690-693.1239
• Online since: May 2013
• Authors: Feng Jia, Bing Qian Han, Jun Jun Guan, Guo Hao Yang, Jin Shui Wang, Bin Jian Qi
• Keywords: Degree of Hydrolysis, Orthogonal Experiment, Solid State Fermentation, Soybean Meal

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